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Crème Brûlée With Cranberry Tanghulu And Compote

This upgraded crème brûlée gets its luscious flavor from McCormick® Vanilla Extract, and with a hidden layer of cranberry compote and a crunchy skewer of cranberry tanghulu on top, it’s a delightfully surprising dessert.

Crème Brûlée With Cranberry Tanghulu And Compote


for 6 servings

Cranberry Compote

  • 1 ½ cups fresh cranberries
  • ¾ cup water
  • ¼ cup granulated sugar
  • ½ lemon, zested
  • ½ lemon, juiced
  • ¼ teaspoon kosher salt

Crème Brûlée

  • 3 cups heavy cream
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 5 large egg yolks
  • ¾ cup granulated sugar
  • 4 cups hot water, for baking
  • coarse sugar, for sprinkling

Cranberry Tanghulu

  • ½ cup granulated sugar
  • ½ cup water
  • 18 fresh cranberries

Special Equipment

  • 6 6-inch wooden skewers

Nutrition Info

  • Calories 570
  • Fat 47g
  • Carbs 42g
  • Fiber 0g
  • Sugar 40g
  • Protein 8g

Estimated values based on one serving size.

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  1. Make the cranberry compote: In a small pot, combine the cranberries, water, granulated sugar, lemon zest, lemon juice, and salt. Simmer over low heat for 20 minutes, or until thickened and jammy.
  2. Make the crème brûlée: Add the heavy cream and vanilla to a small pot and heat over medium heat until nearly boiling.
  3. In a medium bowl, whip together the egg yolks and granulated sugar with an electric hand mixer on medium-low speed until light and fluffy, about 5 minutes. Add ¼ cup of the hot heavy cream and mix immediately, then continue to drizzle in the cream while mixing until completely incorporated. If the egg yolk mixture curdles, strain through a fine-mesh sieve to remove any lumps.
  4. Preheat the oven to 325°F (160°C).
  5. Place 6 7-ounce ramekins in a high-walled baking dish. Spoon a thin, even layer of the cranberry compote to the bottom of the ramekins, then pour the crème brûlée mixture on top of the compote. Pour the hot water into the pan to reach halfway up the sides of the ramekins (be careful not to splash any into the ramekins).
  6. Transfer the pan to the oven and bake for 40–45 minutes, or until the custard has set. Transfer the pan to the refrigerator to chill for 30–60 minutes, or until the custard has firmed and completely cooled.
  7. Meanwhile, make the cranberry tanghulu: In a small pot over medium heat, stir together the granulated sugar and water. Simmer for 6–8 minutes, or until it reaches a thick syrup consistency.
  8. Skewer 3 cranberries onto each of 6 6-inch wooden skewers.
  9. Prepare a medium bowl filled with ice and water.
  10. Dip the skewered cranberries into the syrup, using a spoon if needed to spoon the syrup over the cranberries to cover completely. Immediately place the cranberries in the ice bath for 2–3 minutes, or until completely solid. Remove from the ice bath and set aside.
  11. When ready to serve, sprinkle an even layer of coarse sugar on top of the custards. Using a kitchen torch, brûlée the sugar until caramelized.
  12. Garnish each crème brûlée with a cranberry tanghulu.
  13. Enjoy!
Crème Brûlée With Cranberry Tanghulu And Compote